Ingredients
Equipment
Method
Cooking Steps
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic, ground cumin, and chili powder. Stir for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, and corn. Bring to a gentle simmer, stirring occasionally.
- Stir in shredded chicken, bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
- Heat vegetable oil in a skillet and fry corn tortilla strips until crispy, about 1-2 minutes per batch.
- Slowly stir in heavy cream, heating gently without boiling to achieve a creamy texture.
- Squeeze in lime juice and season with salt and pepper to taste. Stir well.
- Serve hot topped with crispy tortilla strips and optional garnishes.
Nutrition
Notes
Fresh ingredients elevate the flavor; avoid overcooking the cream for the best texture and customization options are available for spice levels.
